Mussels with White Balsamic Vinegar
Healthy and sustainable meal
1 brown onion, finely diced
1 carrot, finely diced
1 small fennel, sliced
3 garlic cloves, chopped finely
2 tbls Pukara Estate Robust Premium Extra Virgin Olive Oil
1 tbls thyme leaves
120g cherry tomatoes, halved
Half cup dry white wine
100mL White Balsamic Vinegar
pinch of sugar
1kg cleaned mussels
small handful of chopped parsley
Fry the onion, garlic, fennel and carrot in a large pot with the robust oil, until caramelized. Add tomatoes and thyme leaves and stir. When the tomato has softened and white wine then mussels.
Add White Balsamic Vinegar, cover for 3 minutes. Add cream and sugar and season with salt and plenty of pepper, stir well. When the mussels have opened you know they are ready, approximately another 4 minutes.
Evenly distribute the mussels among 4 bowls with plenty of the sauce. Sprinkle with chopped parsley and serve with a slice of crusty bread.